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Vegan Lentil Stew with Hemp and Dandelions
CHARLOTTEWOJEWODZKA19Ingredients
55Minutes
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Description
Cooked in a countryside, at a hemp farm on an opened fire. Originally the recipe was for a baby food lentil stew. Then we added some upgrades in the process. Fire gave it a nice smoky taste.
Ingredients
US|METRIC
10 SERVINGS
- 0.7 kilograms lentils
- 1 kg potatoes
- 7 kilograms carrots
- 5 yellow onions
- 6 roots (topinambur, Jerusalem artichoke)
- 1 eggplant
- 4 garlic (teeth)
- chives (bundle of)
- hemp oil
- cumin
- turmeric
- coriander
- pink salt
- ground pepper
- cayenne pepper
- rye bread (no yeast)
- olive oil
- 15 liters Spring! Water
- cherry
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Directions
- Get someone to prepare the fireplace and start the fire. Find a big cattle. Find some helpers.
- Peel and slice potatoes, carrots, topinambur, chop onions and garlic. Combine in a large cattle, add olive oil, ground salt and pepper, stir together. Set aside.
- Slice the eggplant in 5-6 thin slices, place on a plate, ground pink salt on them, gently massage the salt to cover all the eggplants. Set aside for 10 minutes. Then rinse and slice into small peaces.
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